Xinjiang Style Noodles

• 3 tablespoons vegetable oil
• 5 garlic cloves, thinly sliced
• 1 medium onion, thinly sliced into half-moons
• 8 ounces boneless lamb, cubed
• 1 1/2 teaspoons salt
• 1 (28 ounce) can tomatoes with juice, coarsely chopped
• 2 green bell peppers, seeded chopped into 1 1/2-inch squares
• 5 green onions, white parts only chopped into 1-inch lengths
• 1 tablespoon chili oil (oil that has had a lot of red pepper flakes steeping in it)
• 1 lb fresh udon noodles
• 1 cup fresh cilantro leaves, chopped

1. Heat the oil in a wok over medium heat. Drop in the garlic, onion, lamb, and 1 teaspoon of the salt and stir-fry for about 8 minutes, or until the onion is translucent.
2. Add the tomatoes and their juice, the peppers, green onions, and chili oil. Bring to a simmer and cook for 15 minutes, or until the peppers are tender.
3. Meanwhile, bring a large pot of water to a boil, add the remaining 1/2 teaspoon salt. Add the udon noodles and cook for 8 to 10 minutes or until they are tender. Drain well and divide them among 4 serving plates. Top the noodles with the sauce, scatter with the cilantro leaves, and serve.

vegetable oil, garlic, onion, boneless lamb, salt, tomatoes, green bell peppers, green onions, chili oil, fresh udon noodles, fresh cilantro

Taken from www.food.com/recipe/xinjiang-style-noodles-484471 (may not work)